🍽️ Creamy Pumpkin Tomato Soup

Name: Creamy Pumpkin Tomato Soup
Total time: 30 min
Yield: 4 servings
Ingredients: 800 g pumpkin flesh (e.g. Hokkaido); 1 onion; 2 garlic cloves; 200 g bush tomatoes; 2 tbsp butter; salt; pepper (from the mill); 750 ml vegetable broth (instant); 1 tsp sambal oelek; 4 tbsp sour cream; 2 tbsp liquid whipping cream; 1 tsp thyme leaves

180 kcal · 30 min · 4 servings

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Ingredients

800 g pumpkin flesh (e.g. Hokkaido)
1 onion
2 garlic cloves
200 g bush tomatoes
2 tbsp butter
salt
pepper (from the mill)
750 ml vegetable broth (instant)
1 tsp sambal oelek
4 tbsp sour cream
2 tbsp liquid whipping cream
1 tsp thyme leaves

Instructions

1. Cut the pumpkin into large chunks.
2. Peel the onion and dice it.
3. Peel the garlic and chop it finely.
4. Blanch the tomatoes briefly in boiling water.
5. Shock the tomatoes under cold water.
6. Peel the tomatoes.
7. Quarter the tomatoes.
8. Remove the core of the tomatoes.
9. Chop the tomatoes roughly.
10. Heat the butter in a pot.
11. Sweat the onions and garlic in it.
12. Add the pumpkin and tomatoes.
13. Cook the vegetables briefly.
14. Pour in the broth.
15. Simmer the soup for about 20 minutes.
16. Blend the soup until smooth.
17. Strain the soup through a sieve if desired.
18. Season the soup with salt to your liking.
19. Season the soup with Sambal Oelek to your liking.
20. Ladle the soup into bowls.
21. Mix the sour cream with the liquid cream.
22. Drizzle the cream mixture over the soup in a spiral pattern.
23. Garnish the soup with thyme.
24. Serve the soup.

Nutrition per serving

kcal: 180
Protein: 4 g · Fett/Fat: 12 g · Carbs: 13 g